My icing skills are very subpar so I tend to drizzle a bit of caramel sauce over the top(s) of the cake(s) to take the focus off of my messing frosting. If my husband liked peanut butter flavored sweets, I’d one day like to make a peanut butter frosting with a dark chocolate drizzle. I bet that would be lovely for us peanut butter and banana combo lovers.

You can use either, Valerie.

Can I make these into cupcakes? My mom made this and it’s so delicious!! I’m going to try to make it a bit healthier by subbing the white sugar with coconut sugar. Thanks for the recipe!

Made your banana cake this evening for my son’s birthday. It was a huge hit with everyone.

I made lactose free Buttermilk using lemon juice and lactose free half and half. Also transfered to a cooling rack for the freezer cooling as the only 9×13 oven safe dish I have is my casserole crock pot lol Didn’t want to risk it braking with the sudden temp change. It worked great and still locked in all the moisture.

I made this as a request for my bff’s 65th birthday. OMG! SO FREAKIN GOOD. We both loved it. I will definitely make this again. Great recipe. I made it exactly the way its written. I used store bought butter milk.

Thank you, Terry! I’m happy it was a hit with your family!

You can! I’ve don’t it, Talita. You can either bake them at the same low temperature, and just keep an eye on them (I don’t have an exact time), or you can bake at the time and temp of your favourite cupcake recipe.

When measuring your flour, don’t just pour it into the measuring cup. Take flour 1 fork full at a time and sift it into the measuring cup. Then lightly use the tips of the fork tines to level it across the top of the measuring cup. Don’t shake the measuring cup to level it. This should help getting a more accurate measurement with the gluten free flour. Also, I have found the King Arthur brand to be one of the best I have ever tried. I hear Better Batter is even better than King Arthur, however it is also much more expensive. Robin Hood did NOT work well for baking in my experience. I hope this helps.

Thanks, Ginger. We think so too! 🙂

I have used the batter to make cupcakes, but I haven’t recorded the time. I just kept my eye on them and when they started smelling yummy, I tested with a toothpick, and put them back in and tested again 5 or 10 minutes later. You can always skip the low temp/long bake time, and just bake them at 350 for the amount of time that regular banana muffins take.

I haven’t tried it, but I’m sure you could!

Aww, thank you for leaving the great review, Casey! I’m so glad this cake has become a favourite with your family too! Thanks for the tip about splitting the batter into two pans!

I’m glad it’s becoming a favourite at your house too, Lisa!

We think so too, Lisa, but we’re a little biased. Thanks for your unbiased compliment!

Thanks for the tips, Christina! I’m glad you enjoyed it!

I’m glad you love it too, Natasha! I make it often here as well because it goes so quickly!

I did reduce the sugar by 0.5 cups (so 1.5 cups total) with very ripe bananas & it is still perfect. I prefer it without the icing, but this icing recipe is also fantastic…it’s my go-to for icing carrot cake.

I made cupcakes this weekend with this recipe. I baked them for 40 min. I was able to get 21 cupcakes from it. Put them in the freezer as directions say. They tasted exactly the same as if I used the 9×13. Same moist cake. I’ve made this recipe dozens of times. Love it.

Thanks, Connie! I’m so glad you loved it. I made it last week too, and it was gone FAST. Then, for Easter, I made my “Crazy-Good Carrot Cake”. Have you tried that one? It’s amazing too. Just as good – maybe even better (??) than the banana cake?

I’m so glad, Marcy!

Yay! I’m so glad you finally tried it, Wendy! I hope it becomes one of your go-to, all-occasion cakes!

I haven’t tried that, Marilyn, but if that’s how you normally bake your cakes, I can’t see why it wouldn’t work.

Could I bake this in one of t hose aluminum baking pans – ike aluminum foild?

Hmmm. I’m not sure why that happened, Bonnie. I’ve made this cake so many times, and it’s never sunk. I just did some googling, and here are some common reasons that a cake sinks in the middle. Cooling too quickly is one of the reasons, but given the success that I (and many other readers) have had with this recipe, the quick cook down can’t be the reason. I wonder if it happened because of one of the other reasons listed here: https://delishably.com/desserts/Baking-Tips-Why-a-Cake-Sinks-in-the-Middle-and-How-to-Stop-It

My cake sunk in the middle while cooling in the freezer, is that normal? I tested it’s done ness a few places all over the cake and it was cooked thru thoroughly.

Thanks for letting me know how much you enjoyed it, Dawne!

I have made this cake several times! I love it. My daughter is gluten free so I am going to use the 1 to 1 bobs red mill. Is there enough batter for two 6 inch rounds?

Thanks, Elizabeth! What a wonderful compliment!

No fan, Brony. My oven is just a regular oven.

I haven’t tried making it with GF flour, Dawn. My son recently developed an intolerance to gluten though, so I may give it a try. I believe some of the 1-for-1 flours are said to be interchangeable with regular flour when baking.

Yay! Glad you love it too, Kim!

I’m so glad, Lori!

I would think so, Beth. I know some have said their batter overflows the 9×13, but I have to think that they did something “wrong” because the majority of readers who have commented said they love the cake and haven’t reported any problems making it. I probably make it once a month here, and have for years, and I’ve never had a problem with it overflowing my 9×13 baking dish.

I have, Karen. I just baked them like regular cupcakes and didn’t do the freezer thing. I think they were in the oven for 20 mins or so, but I can’t remember for sure because it was a couple of years ago. As soon as you start to smell them, take them out and do the toothpick test. That’s an old-fashioned tip – you can tell a cake is done when you start to smell it. 🙂

Happy Birthday to your husband, Anna! I’m so glad the cake was such a hit!

I’m not sure for certain, Crystal, but I think the quick temperature change traps the moisture/condensation in the cake.

I use salted because that’s what we always have in our fridge, Samantha.

I imagine it could be. I’m not sure what the baking time would be, so keep an eye on them. When you start to smell them baking, do a toothpick test.

Can this cake be made in mini loaf pans?
An what would the cook time be

Yay! I’m glad you love it too! I think you’ll love the bundt cake as well. It’s so good!

Vanilla extract. It can be artificial or pure – whatever you normally use for baking, Meek. 🙂

Do we use vanilla extract or flavor…?

I make this cake and use a 9 x 13 as well as a 9 x 9 or 8 x 8. When you just use a 9×13, it is very thick cake.

You’re so welcome, Deborah. I’m glad you loved it!

Fantastic! I’m glad it turned out so well with all the changes!

Oh, shoot. Yes, this is a super-moist cake, so I think you must have overcooked it too. You didn’t say the total time that it was in the oven for, but as soon as the toothpick comes out clean, you can be assured that a cake has finished baking.

I have a question Regarding when the cake is done baking
Ithe color was pale even though the toothpick came out clean so I kept it in the oven for another 10-15 minutes until it was a golden brown
I think I overcooked it
Is it suppose to look Pale
It tasted dry
Thank you

I don’t know much about diabetic cooking/baking, but I’m guessing that with the amount of sugar in the cake and the frosting, you’d be best to look for a banana cake recipe that’s been created specifically to be diabetic-friendly, Linda.

I’d really like to make this wonderful cake for my diabete neighbor. Is that possible?
Linda

HI Debbie

I’m WA and I bake at 135 degrees in the pan size recommended (or square equivalent). Low and slow. Turns out perfect in my home oven every time and I would’ve made this cake at least 40 times (used to take out to work and feed a hoard of hungry miners).

Hi Debbie, I’m in Canada, and normally bake my cakes at 350F which is very close to your 180C. For this cake, I would just bake as instructed in the recipe. I bake it at 275F which would be 135C.

Thanks

Fantastic! I’m so glad it’s becoming a favourite at your house too, Beth!

YAY! I’m so glad you love it too, Deborah! What a glowing review! And YES! The freezer really does make all the difference, doesn’t it?

Hi Windi, if it will all be eaten within a couple of days, you can leave it out. I used to always leave ours out, but I kind of prefer it when the frosting is firm and a little chilled so I keep ours in the fridge, and take it out 30 minutes or so before serving.

You can’t go from freezer or fridge to oven but you can go oven to cold

Hey Sarah, I’ve never had that happen to any of my cakes, so I googled it, and found this article. I wonder if you beat your batter at too high of a speed: https://blog.kingarthurflour.com/2014/07/15/how-to-prevent-dense-gluey-streaks-in-your-cake/

I’ve never used parchment when baking cakes, Kathy. I just use it when I’m making cookies and no-bake bars etc., so I can’t say for sure. If you normally use it for cake-baking, and don’t have any problems with it, I would imagine it would work with this recipe.

Can a person use parchment paper

The consistency of the two might be too different for you to get the same results, Bradley. I really can’t say as I’ve only ever used bananas to make this cake.

Yep. Like I said, that’s one of the reasons it’s called the “Crazy” banana cake. 🙂

I’m not sure how that would turn out, Robert. Bananas would definitely change the consistency of the frosting, and bananas tend to go brown when exposed to air for very long, so it could change the colour of the frosting as well. I would do some googling. Look up Banana Cream Cheese Frosting (or icing), and see if any recipes come up. Be sure to check reader comments/reviews of the recipe to get an idea of whether or not it works well. Good luck!

step 7 in the directions

Yay! It’s a huge compliment when someone who doesn’t even like cake loves it! I’m so glad it was such a hit with your family, Kelly!

I’ve only ever made it in my 9×13 inch pyrex dish, Christy. What size are you using?

Cheers,
Jess

I just made this with Pamela’s gluten free artisan flour and it came out great!

I made this cake and misread 3/4 cups butter as 3 sticks butter. I panicked but it turned out great. It was for work and I get requested to make it often. A coworker paid me to make one for her child’s birthday and said don’t change a thing so I used 3 sticks of butter again.

This might be my favourite comment ever, Cindy! xx

Mmmm. I’d love to have a lemon cake this moist! Must find one. BUT, I have great news. My carrot cake is possibly even better than my banana cake, Angela! It’s seriously to-die-for. Here’s the link: https://happyhooligans.ca/carrot-cake-with-cream-cheese-icing/

Recipe was exact, dish remained intact… Did I mention “BEST CAKE EVER! Moistest , wonderfully flavoured cake I’ve ever had. Kids are begging for it.. Finding them secretly beating on the bananas so they will get brown haha. But no joking is best I’ve ever had, and easy to prepare. Your instructions are exact.. This recipe is all over the web now.. wish I could adapt this recipe for other ingredients…like lemons. If you have anymore recipes laying around please share.. Thanks u..

Oh! That’s great to know, Felicia! Thank you! I’m glad everyone loved it!

1.5 x.50 equals .75 or 3/4 cup
3.5 x.50 =equals 1.75 or 1 3/4 cups

Woohoo! Your comment just made my day, Sharon. I’m so glad this cake is a hit with your friends and family too!

lad you loved it, Sharon. I don’t think it’s possible to upload a photo into a blog comment, but you’re more than welcome to share a photo over on my Happy Hooligans Facebook page!

Glad it was a hit at your house, Diane!

Thanks, Linda. I’m not familiar with Tip Hero Recipes. I’m guessing they’ve shared my recipe? My suggestion would be to notify them and let them know about the error.

I saw that error in the Tip Hero Recipes. It listed 11/2 tsp. baking powder as an ingredient. Then on the instructions for making the cake it said 11/2 tsp. baking soda. So, being a baker I immediately knew it should be the baking soda. They really should revise that recipe for those that don’t know. Will be making this weekend.

I’m not sure where you’re seeing baking powder mentioned, Barb. It’s baking soda that’s required for this recipe.

Interesting. I’ve never heard anyone say they’ve adjusted the amount of milk. I often use 4 overripe (or frozen and thawed) bananas, and I use the full amount of milk. Glad it worked out for you though!

We made cupcakes a few weeks ago, and they were done in 45 minutes. We put them in the freezer for about 15 minutes. They weren’t quite as moist as the cake, but I think that’s just the nature of a cupcake. They were still amazing though! I’m not sure how long you’d bake a mini-cupcake for. I don’t think they’d take very long though. Maybe start testing them in 10 minute intervals after the recommended baking time you’d usually use for a mini-cupcake.

Yahoo! Another fan! So glad you loved it, Barbara! Let me know if your gluten-free version turns out well!

Wow, Thanks for pointing this out, Denise. It’s a glitch that just happened the other day when I updated the recipe card. I’m so glad you let me know, and so glad you put the buttermilk in the cake batter!

Oh my goodness, Karen, I can’t believe you found a loaf pan that would hold this recipe! It’s a dessert cake made in a 9×13 pan. It’s huge! lol And yes, because it’s a dessert cake, it’s not dense like a banana loaf or banana bread would be. That’s why you would’ve found it too soft to spread butter on it. I’m glad you enjoyed it though! And glad it turned out in the pan that you used!

We made the recipe as cupcakes last week, Toni, and they were great! We baked them for 46 minutes, and popped them in the freezer for about 15 until they were cool to the touch.

I’m glad you love it too, Calley! We made the recipe into cupcakes the other day! They’re amazing!

I’m so glad your family loves it as much as we do, Annette!

Glad you love it, Rae! I need to make the cupcakes too!

It sounds like our ovens are quite different, Diane. The only option I would have for top heat is my broiler, and I don’t use that. I put my cake on the middle rack of the oven, and set the oven to “bake” at the required temperature.

It spills over until you put it in the freezer and shrinks back perfectly.

Actually, we do get them in sticks too :). I also live in Canada, and it just depends on what brand you buy. I like to get the PC brand from Superstore (Loblaws, if you’re from the east), and they come in four sticks in a box.

Agave is a syrup, so that would not work to substitute for sugar in the cake. You can’t substitute a liquid for a solid (dry good) in a baking recipe. As has been mentioned before, baking is a chemical reaction – if you change the ingredients, you will get a different (usually undesirable) reaction. Some people used half of the sugar in the cake and had success, so you could try that. As for the icing….it needs sweetness to actually be icing. If you take it out, you’re basically just spreading butter and cream cheese on your cake, and that would not taste very good. Agave syrup would make it super runny. Also, I would strongly discourage you from adding flour to icing – it would likely taste terrible, unfortunately. If she cannot have sugar, may I suggest you look for a different diabetic-friendly treat? In general, iced cakes need sugar in order to taste good. They simply aren’t diabetic-friendly.

Yay! So glad you love it too, Candylee! Love your add-ins! I actually used the quick cooling method for my Crazy-Good Carrot Cake the other day, and it turned out even better than it usually does. Have you seen that recipe on my blog? It’s another AMAZING cake!

I’m in Ontario too, Christine! My son comes home from college in Toronto tomorrow! I’ve put our cakes out in the snow too cool too. Gotta love Canadian winters!

Hmm..That’s a tough one, Ronda. The bundt pan would be a lot deeper than a 9×13. I really don’t know how long it would take before it was cooked all the way through. I’m sorry!

Holy Moly, Susan! You’ve invented a whole new cake. I may just have to write a blog post about it. Banana and coconut. Mmmmm!

I always use a 9×13 glass pan without any problem, Ellen, but thanks for your tip. This may help others!

Thanks for the tip, Chris!

I don’t know, Erin. I’ve never tried them as muffins. If you give them a try, please let me know. I get that question a lot!

What do you normally use as a substitute in your baking, Bernadette? If you have an alternative that works well with other cakes I would imagine it would work with this recipe too.

Wow! 4 times since July! That’s great! The blueberries sound like a wonderful addition, Karen! I’ll have to try that!

Awesome! Glad you love it too, Karen!

You need about 1.5 cups mashed bananas (very ripe). If you’re using fresh bananas, use 3. If your bananas are frozen, use 4. The consistency of the banana changes significantly when frozen, and I always find you need a little more than when using fresh.

Oops..it rating button tooo soon…5 STAR CAKE!

I’ve never stacked it, Andrea. I’ve had others ask the same though. I imagine it would with a layer of frosting in between. Let me know how it turns out if you try it!

I agree, Barbara! They do!

Oh, I love this comment, Michelle. If you don’t mind, I’m going to quote you when I share my cake on Facebook.

Hi Judy, there are a number of measurement converters online that you can use. Try this one, and see if it helps: http://www.food.com/library/calc.zsp

Hi I am in australua and I am finding it hard to understand this recipe. I am not a good baker at the best of times but I really like the look of this banana cake. Any chance anyone can put this recipe into Australian measurements pretty please.

You’re so welcome, Lora! I KNOW, right? It’s so easy and it tastes amazing! I’m so glad you love it as much as I do!

You’re welcome, Rob! I’m glad you and your wife loved it!

Glad you love it too! I don’t have a clue about the calories. Sorry! I think there are websites that you can enter ingredients into, and they’ll calculate the total for you. Then you could divide that total by the number of slices you cut the cake into.

Hi Jane, I’m curious as to where you saw baking powder listed in the recipe? As far as I know, I only mention baking soda (in the first ingredient list, again when I’m describing how to make the cake in the body of the post, and again in the printable version at the bottom of the post. You mentioned that you saw baking powder listed on your facebook page? I’m wondering how that could be. Wasn’t it just a link to my post that you saw on your facebook page? There wouldn’t be an ingredient list showing up in your newsfeed if I (or someone else) simply shared the link to my cake on facebook.

I think you can probably use any kind of icing you like, Neetu. Just be sure to refrigerate it after serving if you’re using whipped cream.

I’m not sure, Karen. I’ve never made brown sugar and rum frosting. The frosting in this recipe is a cream cheese frosting. Did you try googling it?

Hi.. How do you make your brown sugar and rum frosting? Sounds really good. I’m American so I use ounces and cups, if that helps. Thank you so much.

I used cashew milk with a tbsp of vinegar and it turned out great. I have some lactose intolerant family members. I did need to cook it for 20-30 mins longer than suggested at 275 degrees. I used fresh bananas not frozen ones. I had no overflowing as some others have experienced – perhaps over mixing the batter? Excellent recipe – Thank you.

If you overbeat the cream cheese, it thins out and goes runny. No amount of extra sugar can then thicken it up, although sometimes adding extra butter can help it set again at low temperatures. With a cream cheese frosting it is important to only beat it enough to just incorporate the sugar then STOP. *I learnt this the hard way*

I couldn’t agree more. I chose this recipe for exactly that reason!

I’ve had other readers say they’ve done what you’re planning to do, Linda. It should work out well. Hope you enjoy it!

You’re so welcome. I’m glad you love it as much as we do here!

Wow! You’re brave to make so many alterations to the recipe! I’m so glad it turned out so well, and that you love it so much! Thank you for your rave review!

1. Didn’t have lemon juice on hand so I subbed it with orange juice.
2. Didn’t have white vinegar to make the buttermilk so subbed with apple cider vinegar
3. Reduced the sugar in the cake batter to just 1 cup (as didn’t want it to be sickly)
4.Made a large amount of mixture so I used the leftover batter (after pouring into the pyrex glass dish) to make cupcakes
5. Reduced the icing sugar to 2 cups rather than 3.5..added a little bit of orange juice to lift the frosting.

PERFECT BANANA CAKE. YOU NEED TO MAKE THIS.Everyone loved it.

I had that happen one of my cakes when the bottom element of my electric oven burned out and I didn’t know it. I was bummed! Ruined Thanksgiving dinner I’m going to try this recipe tonight for two coworker’s birthday celebration tomorrow.

Cream cheese is a dairy product found in your grocery aisle, likely near the yogurt and sour cream. Oz means ounce. For the 3.5 cups: one cup = 8 ounces or 250mg. Hope that helps, Josephine!

Sure! I’m not sure about the baking time, so just keep an eye on them.

Yes, that’s correct, DJ.

.5 equals 1/2… so 1.5 is 1 1/2

Aha. You’re brilliant! I wonder if that’s why some say the cake takes much longer to bake!

I would imagine it would work for both, Nicole, but I’ve only made the 9×13 cake.

Also, does this work for cupcakes?

Hmm.. Good question. I’ve never sliced a large cake in half to put frosting in the middle. I’d probably be more likely to do 2 round cakes, and stack them, but if you have experience cutting 9×13 cakes this way, you’ll probably be fine?

Yay! So glad you loved it, Vicki! Glad it worked out at the higher altitude too!

If you keep it tightly covered it should be, Izabela. I’m glad you loved it so much!

Aha! Interesting! Thanks for the tip!

I haven’t, Martha. I’ve only used the 9×13 pan. I’m really not sure if one would be better than the other. I’m thinking either would likely be fine.

I’ve got one in the oven now…25 minutes left, it’s high but I don’t think it will run over. This recipe reminds me of one my grandmother had, I thought the low baking temperature was a mistake so I never made it. Making this one for the family, I have to stay gluten free so I probably won’t eat it; glad to see that someone commented about gluten free flour, next time!!! Yay.

I use canned cream cheese frosting (remember I do not enjoy working in the kitchen 😉 ) That works fine.

Also about freezing. With only 2 people in the house, we really don’t need a large cake. I cut and freeze 2 slices per package. Works great…..weeks later, when we are hungry for sweets, Out of the freezer it comes and it is delicious.

Some of the comments lead me to believe people are confused about the instructions. The cake cools in the freezer. After you take it out, it never goes back in. Dont confuse baking soda with baking powder.

Awesome! I’m so glad you loved it, Suzie!

Hi Glenda. In North America, our “cup” is equal to 8 ounces or 250 grams. Hope that helps. When in doubt, just google “measurement conversions”, and you can plug in any amounts and convert to the measurement you’re familiar with. 🙂

Yay! So glad everyone loved it, Ellen! You really can’t go wrong with this cake! I’ve never met anyone who DOESN’T love it. 🙂

Yum! I’ll have to try that next time, Sandy! I’m so glad you loved my recipe!

I haven’t, but I think you should give it a try, and let us know how it goes, Kathleen! 😀

I’m not really sure, TL. I’ve never halved a recipe with an odd number of eggs before. I’m not entirely certain how the recipe will turn out if you halve it either. I really don’t know what advice to give you other than to suggest you “google” your question. You might find a chat forum that’s discussed how to halve a recipe with 3 eggs in it.

Thanks! Looks delicious

I’m confused too, Taylor. I’ve had hundreds of messages and emails about this recipe, and no-one has ever said it hasn’t turned out. I’m not sure what went wrong, but something must have been mis-measured, or an incorrect ingredient used.

Woohoo! Well that is quite the success story, Kelly! I’m so glad it was such a hit at your house! x

I’m going to make it and her baby brother’s cake ahead of time then once cooled wrap in cling wrap/Gladwrap until the day before their birthday’s to ice and put in the fridge overnight. I’ll remove about 3 hours before party to warm up a little.

Next time I will use half the amount of icing as it was quite a lot. It didn’t look it until I started icing. Could be the right amount if you did a thin layer to crumb coat then pipe roses/swirls on it.

Our has never lasted long enough to need refrigeration. For a day or two, I store it on the counter.

You are so welcome, Monica! I’m glad you loved it! Banana in the frosting sounds great! And oh, how I loved Sara Lee too!

You make me feel okay. I am not a baker…but this sounded so good. It is baking as I am typing….so far it is cooking 30 min past the recipe time. hope it gets done soon !!!!!

Yes, just proceed as you normally would, Sarah. You’re not freezing the cakes, you’re just cooling them in the freezer.

🙂

Hmmm. I’m not sure. I’ve never had that happen before.

Granulated, Nicola.

I haven’t tried that, but I imagine it could be, Tania.

I haven’t, but I imagine you could. I’ve frozen other cakes before.

Yay! I’m so glad it turned out great for you with so many tweaks, CarolAnn! I’ve never even thought to try it in a bundt pan!

I just made this cake and it is FABULOUS! I did make some minor changes though. I used half whole wheat flour and half all purpose flour. I also only used 1 cup of sugar and it has the perfect amount of sweetness. I used a budnt pan and baked for 1 hour and 10 minutes as suggested and it was done perfectly. This will now be my go to recipe for banana cake.

I make it often, Lori, and always in a 9×13 pan. Is it possible that you used baking powder instead of baking soda? That would cause the batter to expand. Or perhaps you used self-rising flour instead of all-purpose flour? Self-rising flour has baking powder added to it, so the batter would likely expand if you used that as well.

If you’re using a newer pyrex dish it won’t shatter (apparently the older ones can), but feel free to bake in a metal pan if you have concerns about the glass.

Interesting. Perhaps our breads and cakes differ from country to country. Here in North America, this is more a cake than a bread.

I have this cake in the oven right now, and it is overflowing the pan and sitting on the bottom of my gas oven! I guess I’ll use a bigger pan next time, although I did use a 9 x 13″. Also, at 1 hr 10 min it is definitely not cooked, so I’ve got it in for another 10 minutes. We’ll see how that turns out.

You’re welcome, Nancy! I’m so glad you tried it and loved it!

I would think so, Karen. I would let it cool completely, and then cover it tightly in plastic wrap and then foil. I’ve frozen other cakes this way before using them.

Our butter comes in a rectangular block, Riobha. Imagine putting 2 sticks of butter side by side, and then another 2 on top. That’s pretty much what our block of butter would look like.

I imagine any frosting you normally substitute with would be just fine, Jenna. 🙂

Same as Bi-carb…not the same as baking powder.

OK…I’m just curious. If it doesn’t come in sticks, how DOES butter come in Canada? [And Australia]

I’m in Canada, Laura, and we don’t get our butter in sticks here. They do in the US though. A cup for me is 8oz. I’m not sure what it converts to in weight, but if you’re using a measuring cup, it would be the 250 ml mark.

Yes! Same thing, Laura!

Eek. I don’t know why it takes longer for some. I guess our ovens are all a bit different. I hope it didn’t over-flow too much. I’ve never had that happen. Hope it tastes awesome just the same!

I’m so glad you and your co-workers enjoyed it as much as we do! Thanks for the feedback. Love your kitchen sink trick. That’s pretty extreme!

Also, I poured it into the pan and in one half I sprinkled walnuts on the top, on the other half I sprinkled some chocolate chips, then gently mixed those into the batter and it baked up perfectly. I love walnuts, husband loves chocolate chips 🙂 Sorry, don’t have measurements for those, I just eyeballed.

I baked it with walnuts and it came out great! I love walnuts with banana together. I just threw in a handfull of walnut chunks and it was awesome 🙂

I’m afraid it might. I’ve never done that before, but I know baking powder is a leavening agent, which makes a cake rise. Baking soda doesn’t have the same properties, so I’m thinking it might be a problem. 🙁 Let me know how it turned out.

I used baking powder by mistake will that.ruin my cake

Anyhow, thanks for sharing this recipe. I just did another and placed it in the freezer… looking forward to it! The icing turned out awesome too.

Icing is what we call frosting here in Canada Wendy. I’m not sure if you can’t see the photo for some reason, but this is a thick, and creamy cream cheese frosting. If you want it even thicker, you can double the recipe.

Thanks

I think it should be fine if you thaw it. Many grocery store cakes are frozen before they’re decorated.

I hope you love it as much as we do, Dorian. It’s the best!

Thanks for posting!

Three and a half cups (8 ounce cups) of confectioners sugar.

I think some folks have, Kym. Scroll through the comments. I believe a few have shared how it’s done.

I’m sorry, but I haven’t tried this recipe with gluten-free flour. You might be better to look up a banana cake that’s been developed specifically to be gluten-free. Good luck!

Oh thank you, thank you, I’m new to this gluten free living and it’s like fish to stay out of the water…. 🙁

Thank you for your support and praise, Paul! Glad you enjoyed it as much as we do!

I always buy salted butter. Not sure what the experts would say. 🙂

Yay! I’m so glad you all loved it, Monica!

My kids loved the cake, also shared it with my boss and colleagues and was very happy with the compliments.My husband was away so has not tasted the cake yet.
Thank you for the recipe. This cake will be one of our family favourites.

Yay! So glad you and your co-workers loved it, Joanne!

Yay! Glad you loved it, Cindy!

I haven’t tried it, but I think some others in the comment thread have. Have a scroll though, and they may have given details, Kathleen. Glad you loved it!

I would imagine so. You’d just cool the two cakes in the freezer, and then somehow remove them from the baking dishes/cake pans. I’m not sure how that would go though, as I’ve only ever served it in the dish.

Yay! So glad you loved it, Jolene! Isn’t that little milk and vinegar trick wonderful? I never have buttermilk on hand, so I use that trick a lot.

Hmm. I’m really not sure, Valerie. I’ve never had that happen, and so many others that have commented on my post make it all the time. Did you do the “done” test? I’m wondering if it wasn’t fully cooked in the center?

Happy to help, Christine! Hope you love the cake!

Oh, you’ll love THIS post, Sharon: http://www.theidearoom.net/2015/07/zucchini-recipes.html

It was soooo good! Everyone loves it (except my sister who is deliberately picky…). Had a lot of tasters and they give a thumbs up.
It makes so much, so I have had more than I should! Not good when you’re trying to eat healthily. It’s really hard to stick to one piece!
I’ve ate some throughout the day, but I can imagine that it’d be quite sickly if you overdo it!
The icing is great! Maybe my favourite part.

Took way longer than 70 minutes for me. The centre didn’t seem to want to cook like the outsides. Might be the oven. Hate our oven!

Anyway, this is on my list for future baking 🙂
Thank you for posting it 🙂

Just to note. I remember seeing a comment that said it didn’t rise.
I’m from the UK and I used bicarbonate of soda, which is basically baking soda. And plain flour.

Also, Philadelphia is our cream cheese (for those in the UK that were as unsure as I was!)

Hi, Ria! Yes, I’m in Canada, and yep, a “cup” is your standard 8 oz. cup. 🙂

How big is one cup of sugar? Is this like a regular 8oz sized cup?
Or is there a particular type of cup this recipe is referring to?

May I also ask, does .ca (in the hyperlink) stand for Canada or something?
It’s just in case location differences play a role in how this turns out! I know that Fahrenheit is of course not what we’d naturally use in the UK.

🙂

INstead oficing it with cream cheese icing. Sprinkle the cake with a bit of cinnamin sugar before baking it. It forms a
finnished crust. Also Since the bananas are sweet, i reduce the sugar by 1/2 and it is still yummy .

I would go with the same temperature, and just start checking them earlier than the recommended time to see if they’re done. (Do the toothpick test)

Sorry I meant (2) 9 inch round pans

Yay! Glad you love it!

I would imagine, Peggy! Sounds like you know what you’re doing. 🙂

can I bake this in a 10 x 13 non stick pan ? I bake all my sheet cakes in this pan & I also spray it with bakers joy spray ! Never had any problems !

You are dead right I would never have chosen 135 degrees for baking a cake (180 more usually)…How does this affect the freezer thought thought you were supposed to cool stuff first. Looks yummy =- totally agree with the thick icing.

I suppose you likely could, Lori. I’ve never tried it, but I’ve frozen box-mixed cakes before, and defrosted before decorating.

I’m not sure what wholemeal is, Carmen. I often substitute whole wheat flour for All Purpose flour though. You’re right about me being Canadian, but I’ve never, in all my years of baking, heard of your tablespoon of flour trick. That’s news to me.

Yay! So glad you loved it!

I don’t think you did anything wrong, Ellen. This cake is definitely dense. Yay that it was delicious, and that your people loved it! Sounds like it was a hit!

Yes, that all sounds about right to me, Michelle.

Leavening: Measure accurately and reduce alike both baking powder and/or baking soda.

Increase baking temperature by 15 to 25 degrees F to help “set” the batter before cells formed by the leavening gas expand too much.

Excessive evaporation of water at high altitude leads to high concentration of sugar, which weakens the cell structure. Therefore decrease sugar in the recipe and increase liquid.

In making rich cakes at high altitudes, you might have to reduce shortening by 1 or 2 tablespoons. Fat, like sugar, weakens the cell structure. Also, increasing the amount of egg strengthens the cell structure and may prevent the too-rich cake from falling.

Table 3: Cake-recipe adjustment guide for high altitude.

Adjustment 3,500 to 6,500 ft.
Reduce baking powder, for each tsp., decrease: 1/8 tsp
Reduce sugar, for each cup, decrease: 0-1 Tbsp
Increase liquid, for each cup, add: 1-2 Tbsp

Adjustment 6,500 to 8,500 ft.
Reduce baking powder, for each tsp., decrease: 1/8-1/4 tsp
Reduce sugar, for each cup, decrease: 0-2 Tbsp

Adjustment 8,500 to 10,000 ft.
Reduce baking powder, for each tsp., decrease: 1/4 tsp.
Reduce sugar, for each cup, decrease: 1-3 Tbsp.
Increase liquid, for each cup, add: 3-4 Tbsp

As Im in Australia & our measures are a little different can I just confirm the measures you are using are the following.

Dry ingredient measures: 1/4 cup (50 mL), 1/3 cup (75 mL), 1/2 cup (125 mL), and 1 cup (250 mL).

Measuring spoons: 1/4 tsp (1 mL), 1/2 tsp (2 mL), 1 tsp (5 mL), and 1 tbsp (15 mL).

Wait – isn’t this a Canadian website? I’m Canadian, and whenever I make a U.S. recipe I need to adjust the flour. For every cup of American all-purpose flour called for, I measure 1 cup of Canadian flour and take out 1 tbsp. And if “wholemeal” is like our “wholewheat” flour, it can’t be substituted for an equal amount of all-purpose flour.

Yes! I’ve seen that post too. Hilarious!!

“I didn’t have any eggs, so I replaced them with a banana-chia-flaxseed pulse. It turned out terrible; this recipe is terrible.”

“I don’t have any of these ingredients at home. Could you rewrite this based on the food I do have in my house? I’m not going to tell you what food I have. You have to guess.”

“I don’t eat white flour, so I tried making it with raw almonds that I’d activated by chewing them with my mouth open to receive direct sunlight, and it turned out terrible. This recipe is terrible.”

“Could you please give the metric weight measurements, and sometime in the next twenty minutes; I’m making this for a dinner party and my guests are already here.”

“i dont have an oven, can i still make this? please reply immediately”

“Does anyone know if you can make this ahead of time and freeze it?”

“Have you thought about making a sugar-free version of this?”

“Can you give us a calorie breakdown for this?”

“I followed this to the letter, except I substituted walnuts and tofu for the skirt steak, ditched the cheese entirely, and replaced the starch with a turnip salad. Turned out great. My seven-year-old boys have never seen a dessert and I’ve convinced them that walnut-and-turnip salad is “cake.” Thanks for the recipe!”

“I’m having a lot of trouble signing up for your newsletter. Can you please assist?”

“a warning that if you cook this at 275°F for three hours instead of at 400°F for twenty-five minutes its completely ruined. do you have any suggestions?”

“I didn’t have buttermilk, so I just poured baking soda into a container of raspberry yogurt. It tasted terrible.”

“I love this recipe! I added garlic powder, Italian seasoning, a few flakes of nutritional yeast, half a bottle of kombucha, za’atar, dried onion, and biscuit mix to mine. Great idea!”

“Due to dietary restrictions, I am only able to eat Yatzhee dice. I made the necessary substitutions, and it turned out great.”

“If you use olive oil for any recipe that’s cooked over 450°F, the oil will denature and you will get cancer. This post is irresponsible. You should only use grapeseed oil you’ve pressed yourself in a very cold room.”

“[600-word description of what they ate today] so this will make a great addition!”

“I just started Paleo yesterday, and I’m wondering if there’s a way to make this without the ingredients.”

“I was all out of cake flour, so I transfigured my hands into puffer fish, which worked pretty well.”

“Have you considered making a version of this margherita pizza for your readers who are trying to avoid gluten, dairy and nightshades? What if I shoved a roll of basil leaves in my mouth, do you think that would taste good?”

“this was a very good post for your recipe you made, i made a similar recipe over at my blog last month, please consider linking back.”

“I’m actually a supertaster, so I can’t eat anything that isn’t licking the salt off the top of saltines; will this recipe work for me?”

“heal your body through food”

“If you don’t soak the seeds for at least fourteen hours before using, the phytic acid will give you cancer. Just thought you should know.”

Fan forced ovens require longer or a higher temperature but I would guess that the low temperature would be to reduce the caramelisation of the sucrose in the banana (that raisin flavour in the crust). Gonna try this tonight. Cheers!

I think others have done the cupcake thing, Tamela. I don’t think they’d have to be in the freezer too long because they’re going to cool much faster than a solid cake. You’ll want to bake them for less time too. Scroll through the comments on the post. I think there are others who mentioned they’ve made them as cupcakes.

GREAT suggestion, Julie! Thank you!

Aw, I’m glad you’ll try this one, Sandy. I hope you enjoy it!

I don’t refrigerate it, Jenn. It doesn’t last long enough here to need it. A couple of days on the counter is fine. I suppose if you were keeping it longer than that, you could put it in the fridge.

There should be a pamphlet or list at your local Chamber of Commerce office. If not, they might be able to steer you in the right direction. We live at 6,200 ft, so I understand what you are saying. Actually, the only thing different I do when baking is add 2 Tbsp. of flour to my angel food cakes. I don’t do anything different to any other baking.

I haven’t tried this recipe yet, but am anxious to!

Way to improvise, Sandra! Well done! And great to know you can ripen bananas so quickly like that!

I think I saw other commenters say that they had, Aubrey.

Sorry, I can’t help you there, Brenda. I wouldn’t know where to begin. What kind of adjustments do you normally make to your recipes to accommodate for your elevation?

Yay! Glad you loved it!

Hooray! I’m so glad you loved it, Gramma Di!

Yes! I’ve done that. I set my baking dish in a pile of snow, but I’m sure if you didn’t have snow, the cold temps alone would be just fine. 🙂

Can you buy lemon concentrate, Tammy? That’s what I use rather than real lemons. You know… it’s like a little plastic lemon filled with juice? We also can get it in a bottle. I’m not sure how limes would affect the flavour, but you could use vinegar to sour the milk.

Thanks

Yay! So glad you loved the recipe, Jacqui! I must try cupcakes some time!

The cake is quite dense, Julia. I really couldn’t say whether or not it would hold up to being layered, as I don’t have any experience with layered cakes. I’m a very basic baker. 🙂

Haha! You make me feel better, Judy. I frequently mis-measure or leave a step out when I’m baking. I’ve learned to roll with it, and I’ve had a few happy inventions in my time as a result. Hee hee! So glad you rolled with your mistake here, and really glad that you were happy with your results!

Thanks for that info, Cindy!

Sorry auto correct pre1980 Pyrex doesn’t explode newer version does corning ware still is good it still has the ingredient that makes it okay for temperature changes .

How do you alter your other recipes, Hannah? I really have no experience baking at other altitudes. Sorry!

That is horrible, Tammy. I’m so sorry for your experience. I hope you took it up with Pyrex themselves, as it sounds like your baking dish was flawed. Pyrex, obviously, is intended for oven use. What was their explanation as to why it exploded while baking in it?

Forgot to ask the other question? Can it be made in a bunt or tube pan? I usually thin the icing to a glaze or ice while little warm? What do you experts think?

i have 1question,
I am now a single mom with 2 grown military sons! Recently, (like 8 months ago), lost both my mom dad 88 days apart so really have no family close? Love to Cook & bake. When I make a cake I usually make cupcakes so I have some out but there is something in the freezer easy to pull out n thaw when I have visitors?! Has anyone ever made cupcakes? Does the icing freeze? I don’t freeze with it on, just wondered if I froze it (since u say it makes large amounts)’would it be okay? Thanks

I had that very thing happen to me last year as I baked my birthday cake in a Pyrex dish! All I did was open the oven to check on the cake, and the glass pan exploded in my face requiring emergency treatment and many trips to the eye specialist. I even avoid the Pyrex aisle in the store as it brings up horrible memories. PYREX can be dangerous even without sudden changes in temperature, so please be cautious everyone. 😀

i served it after being in the refrigerator for at least 4 hours and it was DELICIOUS.. good luck

please follow recipe to the T and it will be delicious I did and everyone raved how good it was, Ijust had a small piece right out of the refrigerator and YUMMMY< is all I can say

I made cake today, it is fantastic,big hit.

Thanks for all your insight, Vicky! I know it’s tempting to alter a recipe, but I’m always hesitant to. Like you say – it’s science. Every ingredient plays its own specific role in the formula!

I’m not an expert baker either, but it is a chemical reaction. Sugar lends moisture, flavor, and a tender crumb, so It’s difficult to reduce the amount and still maintain the integrity of the recipe. Margarine has a high water content, so this could also produce a different outcome. Adding whole wheat flour will produce a heavy cake with not as much lift as AP flour. Whole wheat absorbs more liquid. Use the ingredients that are called for in a recipe, especially for baked goods.

So glad you loved it, Alec! I need to try the cupcake version as well!

i just made this tonight into cupcakes and 2 smaller pans. it turned out great, the only thing i changed was to take the cupcakes out about 10 minutes early so about 60 minutes total. i let the smaller pans, i think 9×7, go the full hour and ten minutes and everything turned out amazing. thank you for the recipe i will be using this in the future for sure!!

Thanks for letting us know, Marylou! This will be handy for anyone else wanting to make a smaller version. So glad it turned out perfectly for you!

I do not even know what that is, so you would know better than I. Ha! Google it. 🙂

Has anyone made this in a pound cake pan? My 13×9 pan could not hold it,

I have not, but others have emailed me to say they have. I’m not sure what the baking time would be. I would think it would be less, but you’d just want to check every so often to see when a knife comes out clean.

I’ve never made it without, but I imagine you could, Kyann. For making the buttermilk, you can use vinegar instead of lemon juice.

Help, I forgot lemon juice at the store:( how essential is the lemon juice? I do have lemon essential oil, but not sure if that would work? Can I just leave the lemon juice out? Thanks in advance!

Yes. It still comes out pretty good but it is better if you freeze it

I’m pretty sure it would freeze well. Just cover it tightly once it’s cooled, and leave it in there. 🙂

Sorry to hear it took so long to bake, Carol. I ‘m not sure why that’s happened for a couple of people. Most of the people I hear from say they’ve been making it for years, or that they made it, and they love it. Only a handful have said it’s taken longer than suggested to cook. I wonder if it has to do with using fresh vs. frozen bananas?

Oh, and my oven is only a year old! It’s always been accurate.

I had the same experience. It took more like 1:30! I turned it up to 300 at the end and it finally cooked. I wonder if 275 is a typo? That’s awfully low for baking.

It turned out super moist and tasty, but I have another banana cake recipe that I think is just as good. It bakes at 350 for 1 hr. Uses buttermilk as well. I may try putting it in the freezer for 45 minutes and see what happens!

Put it back in the oven, and check again in 10 minutes. Mine is always done in the recommended time, but you can add 10 minute increments if needed.

I’m just took my cake out of the oven to and it was not cooked in the middle. What should I do ?

I wouldn’t use sour cream, but I tell you right in the recipe how to make your own buttermilk with milk and vinegar or lemon juice.

Thanks I was just going to ask this! Did you sub equal amounts? I have the brand from Costco that is meant to just sub equally but a lot of my baking doesn’t turn out when I try that.

Glad you loved it, Janet!

Yes, 2.5 = 2 and a half, Linda. 🙂

I always leave mine in the pan to frost it, Jessica. You could try popping it out by laying a large, rectangular baking sheet over the top and flipping it. You’d want to make sure the pan was well sprayed so it comes out nicely.

Thank you! I agree completely! I rarely mess with a recipe. Baking is science, and typically, if you want the recipe to turn out exactly as it should, you need to follow the recipe exactly. Unless of course, you’re an expert baker, which I am not! Hah!

I always leave mine in the pan to frost it, Jessica. You could try popping it out by laying a large, rectangular baking sheet over the top and flipping it. You’d want to make sure the pan was well sprayed so it comes out nicely.

Once they were changing the gas lines in my street. Everything was supposed to back up and running. I decided to make a cake. The oven wouldn’t heat beyond about 200 F. I already had the batter, so I thought, what the heck, I have nothing to lose. I remember it took a LONG time to bake, but it was probably the best cake I’d ever made, super moist.

There really chemistry involved in baking. I’ve been baking my entire life and find most things turn out well for me. However, back in the day we stopped using sugar and I tried substituting honey in varying amounts. My baking went south. I’ve read that sugar actually contributes to moistness and crumb. Not saying you can’t make substitutions, but it will take some experimentation.

Yes, as mentioned, the cake is frosted, once completely cooled, AFTER coming out of the freezer.

Margarine could yield different results because the consistency is different than butter. Lisa. I’m not a pro baker by any means, but I’ve always read that baking is science, and a recipe turns out the way it does because of the reactions/composition of the ingredients. It might turn out fine, but if you can, I’d stick with the suggested ingredients.

I don’t think you’re going to eat a whole cake though so proportionally speaking if you have a thin piece I’m sure you’ll be under budget 😉

I have had this happen to me with pyrex dish from the oven. It was fresh out of the oven, had been emptied onto a serving platter and mum put it in the sink and it exploded. Scared the bejeebus out of us! I agree… I’d use a metal pan when I make this cake. I’ll also be putting it into a freezer that doesn’t have any other foods in it so they don’t spoil from raising the temp in the freezer. Looking forward to making this for Easter though… thanks for the recipe 🙂

No, it’s all-purpose (plain) flour that this recipe calls for. The baking soda in the recipe causes the cake to rise.

No, it’s 275ºF, Shaniel.

I believe so. You’d just need to alter the baking time.

I use a pyrex dish, and I place it directly into the freezer, Rose.

I do have a larger dish. It’s massive, but I would think you’ll have to alter the baking time if you use a bigger dish because the batter will not be as deep in the dish. I’m not sure how much to tell you to alter it by though. You’d want to really keep an eye on it so it doesn’t burn.

I was wondering if there is a way I can turn this into a diabetic recipe. And if so how can I go about doing it?

Can you sub almond milk in other recipes you use? If so, I’m guessing you probably can. I wouldn’t know though. I’ve never used almond milk, nor have I ever tampered with this recipe.

can u sub almond milk

Baking powder instead of baking soda nay have caused this boiling

Yes c=cup. Thanks for pointing it out. I’ve edited the post.

We don’t do a lot of sugar around here either. In fact we use Stevia instead of sugar in all of our recipes! Now I have not actually made this particular recipe, but I make banana bread all the time and this is similar just cooked and cooled differently. When I make banana bread I use way less sugar than the recipe calls for, and sometimes I add no sugar added apple sauce as a sweeter and to make it more moist. So yes you probably can use as little sugar as you want, it won’t affect the way it bakes only the way it tastes! Same for the Icing, you can use less or no sugar for the icing as well. Our favorite icing is a coconut cream icing and we don’t put but a little Stevia in it!

Would using 2% milk instead of Homogenized milk caused this?

Read # 7 again

So strange. I’m glad it worked out for you though, Shawn!

Yes I used a 9 x 13 pan. We dumped off some of the batter and baked it an extra 20 min and it actually came out great. I just can’t figure out what we did wrong! Glad it worked in the end!

I’m not an expert baker either, Audrey, so I don’t usually alter a recipe because I really don’t know what the results will be like. I’ve never tampered with this one. Sorry I can’t be of more help!

You would have to lower it to 135c .

Hmm. I’m not sure. I’ve never had that problem, and if you read through the comments here and on my fb page, there are a lot of people who make it often, or who have just tried it,and loved it, so I’m thinking maybe there was either a mis-measurement when you were making it, or maybe your pan wasn’t big enough? Did you use a large rectangular 9 inch by 13 inch pan? The lemon juice shouldn’t cause a problem. The lemon juice is an essential part of the recipe.

You can try altering the recipe, but I can’t make any guarantees. Baking is science really, so if you want the same results as the recipe promises, I’d stick to the ingredients that are in the recipe. I’ve never heard of using applesauce in icing. I’m not sure a cream cheese icing made with applesauce would turn out very well.

I keep it covered on the counter, it never lasts more than a couple of days. It’s as good the 2nd day as the first, so no, you don’t have to serve it immediately.

I suppose some would probably say yes, but ours doesn’t last for more than a couple of days, so I store it covered, on the kitchen counter.

No problem! It wasn’t terribly obvious. I can see how you missed it. 🙂

Yes, that’s the right sugar. I think the cake would be fine if you didn’t freeze it. Freezing it just makes it super-moist.

Yes!

Sorry, thanks my eyes aren’t what they use to and it was very late night

You must’ve just missed it, Diane. It’s on the same line as the flour – you add flour and buttermilk alternately.